Purée of Dried Haddock from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Remove all the fish from a large smoked haddock, free it from skin and bone, chop it up fine, season it with a little cayenne pepper and a dessertspoonful of chopped parsley for each pound of the c...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- smoked haddock
- fish
- parsley
- cayenne pepper
- cream
- butter
- lobster coral
- croûtons
- fish stock
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